Serving: Serve this Baked Eggplant Parmesan with a side of whole-wheat spaghetti or a crisp green salad for a wholesome, balanced meal.
Storage: Store leftover eggplant Parmesan in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to maintain its crispy texture.
Freezing: To freeze, allow the dish to cool completely, then cover tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven before serving.
Variants
Gluten-Free Baked Eggplant Parmesan: Use gluten-free breadcrumbs or crushed gluten-free crackers to make this dish suitable for those avoiding gluten.
Vegan Baked Eggplant Parmesan: Use vegan breadcrumbs, dairy-free mozzarella, and skip the egg wash, using a plant-based milk to coat the eggplant instead.
Spicy Baked Eggplant Parmesan: Add crushed red pepper flakes to the breadcrumb mixture for a spicy kick.
Baked Eggplant Parmesan with Pesto: Drizzle a bit of basil pesto on top of the sauce before baking for an herby twist.
FAQ
Q: Can I use store-bought tomato sauce?
A: Yes, store-bought marinara sauce works just fine, but for an extra touch of flavor, try making your own homemade tomato sauce!
Q: Can I prepare this ahead of time?
A: Yes, you can prepare the entire dish up to the point of baking with the cheese on top. Cover and refrigerate it for up to 24 hours before baking it in the oven.
Q: Can I substitute the eggplant with another vegetable?
A: Yes! Zucchini or portobello mushrooms are great alternatives if you prefer a different vegetable. Simply follow the same preparation and baking steps.
Q: How can I make this dish spicier?
A: You can add red pepper flakes to the breadcrumb mixture or mix in some chopped jalapeños into the marinara sauce for an added kick.
This Baked Eggplant Parmesan with Tomato Sauce is the perfect lighter, healthier twist on the traditional dish. It’s easy to make, full of flavor, and a great way to enjoy a classic Italian comfort food without the guilt!
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